Cabernet Sauvignon

• Area under cultivation in Switzerland: approximately 64 hectares

Aromas of blackcurrant, cherry, cedar and green pepper are typical of Cabernet Sauvignon. The wines have good structure, concentrated tannins (which give a slight furry mouthfeel) and relatively high acidity.

When young, Cabernet can be angular and distinctive, but with maturity (after 5–7 years), it becomes more harmonious, mellow and complex, with notes of tobacco, leather and black tea.

If you like powerful wines such as Syrah or Merlot, you will undoubtedly also be won over by a Swiss Cabernet Sauvignon.

A classic grilled rib eye steak is perfect for Cabernet – the caramelised aromas and fat soften the aggressive tannins. It is equally delicious with a rack of lamb in a herb crust, especially with an older wine.

Hard, mature cheeses such as Sbrinz or Gruyère are also excellent companions, with the depth of the wine holding its own against the strong flavour of the cheese. More surprisingly, dark chocolate with a high cocoa content can also be a flattering pairing.

However, Cabernet Sauvignon is less successful with spicy or very light dishes, where the wine can quickly become overpowering.

This grape variety originated in Bordeaux, but is now grown all over the world. In Switzerland, it has been cultivated since the 1970s, generally in small vine parcels and often blended with Merlot or other grape varieties.

It thrives in warm, well-ventilated locations with well-drained soils. In cool or overly humid regions, it does not ripen optimally and develops green, unbalanced aromas.

Cabernet Sauvignon is most commonly found in Valais and Ticino, where it benefits from warm temperatures. There are also small areas under cultivation in Geneva, which often produce exciting blends with Merlot. As a single varietal wine, it is more of a speciality.